Lasooni Murg

1/2 kg boneless chicken
2-3 tbsp ghee
1 small bowl water
1 small bowl finely chopped onions
5-6 tsp garlic paste
3-4 tsp ginger paste
3 tsp coriander powder
4 tsp yogurt
2 tsp red chilli powder
5-6 tsp badaam paste
salt - to taste
1/4 tsp jaifal powder (nutmeg)
1/4 tsp javitri powder
1/2 tsp pepper powder
4 tsp fried chopped garlic
2 tsp kesar ka ghol
2-3 tsp coriander leaves

Preparation Method: 
Lightly roast the badam and soak it in water for a while. Grind it into a paste and keep aside.

Heat ghee in a pan, and fry onions. Pour in the garlic paste and ginger paste. Mix well.

Add coriander powder and add 4-5 tbsp of water. Continue to stir.

Mix in the yogurt, add the red chilli powder and mix again. Pour in the badaam paste and cook for sometime.

Add the chicken and mix well. Add salt and water, cook for sometime or till the chicken is well cooked.

Add jaifal powder, javitri powder, pepper powder, fried chopped garlic and kesar.

Garnish with coriander leaves and serve hot.

Chef's Name: 
Rehana Khambaty